Ingredients
- 1 round sourdough bread loaf
- 2 cups creamy soup (chicken / mushroom / tomato)
- 1–2 tbsp olive oil or melted butter
- 1 garlic clove (optional)
- Salt and black pepper (to taste)
- Fresh herbs (parsley or thyme, optional)
- 2 tbsp grated cheese (optional)
Step-by-Step Instructions
First, preheat your oven to 350°F (175°C) so the bread becomes slightly crispy and holds the soup properly.
Next, take the sourdough loaf and cut off the top like a lid, then carefully hollow out the inside, leaving thick edges so the bread doesn’t break.
After that, lightly brush the inside of the bread with olive oil or melted butter, and rub garlic inside if you want extra flavor.
Then, place the bread bowl and its lid on a baking tray and bake for about 10–15 minutes until slightly toasted.
Meanwhile, heat your soup in a pot over medium heat until it is hot and ready to serve.
Once the bread is done, remove it from the oven and carefully pour the hot soup into the bread bowl.
Finally, garnish with herbs, black pepper, or cheese and serve immediately with the bread lid on the side.
Tips
Always use day-old sourdough because it holds soup better and doesn’t get soggy quickly.
Do not remove too much bread from inside; keep thick walls for strength.
Serve immediately after adding soup to keep the texture perfect.
You can toast the inside longer if you want extra crunch.
Add cheese on top and broil for 2 minutes for a richer taste.
